Ted's Chestnut Stuffing Recipe | Ted Allen

Ingredients

• 1 pound fresh chestnuts
• 8 cups coarse fresh breadcrumbs, from crusty bread
• 4 cups diced cornbread
• 1 cup (2 sticks) unsalted butter, plus more for baking dish
• 2 celery ribs, chopped
• 1 extra-large yellow onion, chopped
• 1 turkey liver, cleaned and finely chopped
• 1 cup chicken or turkey stock, preferably homemade or low-sodium store bought
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup fresh sage leaves, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten